Thought about canning and preserving your own food? Maybe you haven't given it a try because you believed it would be too involved. The truth is, today's methods and procedures for home-canning, freezing, and drying food are simpler and easier than ever. And now, with this easy-to-follow book, you'll get the information you need to can and preserve food safely.
Canning and Preserving For Dummies makes putting up fruits and vegetables in your home as easy as pie. Featuring up-to-date safety guidelines and simple, fun techniques, this practical, friendly guide is for anyone who wants to enjoy delicious, do-it-yourself treats year-round, or even give them as gifts! You get all the juicy details on:
Water-bath canning
Pressure canning
Freezing
Drying
Finding the right supplies and equipment
Canning and Preserving For Dummies also features yummy, easy-to-do recipes that include preparation times, cooking times, processing times, and the yield you should expect from your efforts. You'll see how to make everything from apple butter, pear-raspberry jam, and bread and butter pickles to chicken stock, tomatillo salsa, and white chili. You'll also discover how to:
Know the acidity level of your food
Pick and prepare fresh fruit
Line your jars with liquid
Create jams, jellies, and marmalades
Preserve chutneys, relishes, and sauces
Pickle vegetables
Combine foods for convenience
Select food for freezing
Protect the life of your dried food
Providing troubleshooting tips for home-canned creations, sources for locating equipment suppliers, a metric conversion guide, and definitions of preserving terms, Canning and Preserving For Dummies has just what you need to fill your pantry with savory homemade fare.
Chapter List
Table of Contents Introduction.
Part I: Getting Started.
Chapter 1: Everything You've Wanted to Know about Canning and Preserving, but Didn't Know Who to Ask.
Chapter 2: Walk the Walk, Talk the Talk: The Language and Gear of Canning and Preserving.
Chapter 3: On Your Mark, Get Set, Whoa!: The Road to Safe Canning and Preserving.
Part II: Water-Bath Canning.
Chapter 4: Come On In, the Water's Fine!: Water-Bath Canning.
Chapter 5: Simply Fruit.
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More.
Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces.
Chapter 8: Pickle Me Timbers!
Part III: Pressure Canning.
Chapter 9: Don't Blow Your Top: Pressure Canning.
Chapter 10: Preserving the Harvest: Just Vegetables.
Chapter 11: Combining the Harvest: Soups, Sauces, and Beans.
